“Hidden Fluoride in our Food”

Some non-organic foods contain upwards of 180 times the fluoride level of tap water, says expert

Ethan A. Huff
Natural News
July 23, 2013

As a follow-up to our earlier report on fluoridated food crops (http://www.naturalnews.com/036753_fluoride_pesticides_grapes.html), the following report explains a bit more about the true toxicity of the food supply in regards to fluoride chemicals. According to fluoride expert Jeff Green, many non-organic foods contain extremely high levels of fluoride because of the pesticide chemicals sprayed on them — and in some cases, non-organic produce contains up to 180 times the amount of fluoride found in tap water.

Fluoride-based pesticide chemicals such as cryolite (sodium hexafluoroaluminate) are commonly used on non-organic food crops because they are highly effective at both killing pests and protecting crops against pest damage. But these same chemicals tend to persist in, and on, produce, where unsuspecting consumers regularly consume them with their everyday meals. According to Green, about one-third of the average person’s fluoride exposure comes from non-organic food grown using fluoride chemicals.

“Cryolite is actually sodium aluminum fluoride … this sodium aluminum fluoride is especially effective at killing bugs,” says Green. “It’s also very sticky, so when they spray it, it’s more likely to stick on your produce, unless you’re … really working at trying to get it off of it.”

Many common fruits, vegetables loaded with fluoride

Citrus fruits, it turns out, are allowed by law to be contaminated with up to 95 parts per million (ppm) of sodium aluminum fluoride, while potatoes are permitted to have up to 22 ppm on the outside skin, and two ppm on the inside flesh. Raisins are allowed to have 55 ppm of the chemical, while romaine lettuce can have up to 40 ppm. But perhaps the worst offender is iceberg lettuce, which is allowed to have a whopping 180 ppm of sodium aluminum fluoride, or 180 times the amount of fluoride typically added to municipal water supplies.

Conventional cereals, which are often made with pesticide-ridden grains, tend to contain high levels of fluoride as well. According to Green, tests have revealed that the popular breakfast cereal Wheaties, for instance, contains an average 10 ppm of fluoride, while Post Shredded Wheat contains 9.4 ppm. Conventional juices made using highly-fluoridated fruits such as grapes, apples, and cranberries also tend to test high for fluoride as well.

“As a result of fluoride-based pesticide residues on produce, researchers are finding that lettuce, tomatoes, cabbage, raisins and other common foods are also subject to even higher exposure levels than found in fluoridated water,” wrote Green in a piece entitled “Hidden Fluoride in our Food.” “The common pesticide cryolite (sodium aluminum fluoride containing both aluminum and fluoride) is found at alarmingly high rates in foods that easily absorb chemicals, such as potato skins, white grapes and strawberries.”

Combined fluoride exposures subject the average person to 700 times the maximum government threshold for fluoride

What this all means is that the average person’s cumulative exposure to fluoride from food, beverages, personal care products, and water is up to seven times the recommended maximum level, according to a government-compiled toxicological profile. Fluoride ions are smaller than water molecules, after all, which means they easily pass through the natural filtration mechanisms found in many fruits and vegetables, not to mention water filtration systems, the vast majority of which are incapable of filtering out fluoride ions.

You can read Green’s full fluoride in food paper here: http://elearning.zaou.ac.zm

Sources for this article include:





Common Food Items Could Contain 180 Times More Fluoride Than Tap Water

Anthony Gucciardi

by Anthony Gucciardi
February 7th, 2012

fluorideinfood 210x131 Common Food Items Could Contain 180 Times More Fluoride Than Tap Water

Fluoridated tap water and toothpaste are oftentimes considered the main sources of fluoride exposure, but it turns out that common food items could actually be largely contributing to your fluoride intake. According to fluoride expert Jeff Green, who has been actively protesting and studying the effects of fluoride on the body for other 15 years, one common food product contains up to 180 times more fluoride than your fluoridated tap water!

According to Green, the culprit is non-organic food, but not just one kind. If you’re still eating conventionally-farmed food products, you may be unknowingly exposing yourself to extreme levels of fluoride. Green says this is made possible by fluoride going incognito within the food supply in a very concerning way:

“Cryolite is actually sodium aluminum fluoride… This sodium aluminum fluoride is especially effective at killing bugs,” Green says. “It’s also very sticky, so when they spray it, it’s more likely to stick on your produce, unless you’re… really working at trying to get it off of it.”

Fluoride-Based Pesticide Contaminating Food Staples

While Green states that a large number of non-organic produce items can contain shocking levels of this fluoride-based pesticide, iceberg lettuce may be one of the largest offenders. In fact, iceberg lettuce can now be laced with a startling 180 parts per million (ppm) of fluoride – 180 times higher than the ‘recommended’ water fluoridation level. This ‘health’ food could actually be corroding your body with heavy levels of fluoride. But what other seemingly-healthy produce items contain high amounts of fluoride?

  • Citrus fruits are actually allowed to contain 95 ppm’s of sodium fluoride.
  • Potatoes can have as much as 22 ppm’s on the outside, and 2 ppm inside.
  • Raisins are allowed 55 ppm’s.

Fluoride has been linked to decreased IQ in children, and even the United States government is calling for lower levels of fluoride to be added to United States water supplies. Perhaps the next big hurdle in the fight against fluoride will be within the food industry.


Hidden Fluoride in our Food

-how fluoride in our tapwater is killing us

by Jeff Green


They say that hindsight is 20/20 vision. Today, as the devastating effects of chemicals in our water, food and environment surface, we need to look back and see where things went wrong. In fact, it turns out that most chemicals were introduced into the environment without adequate testing, often by means of publicity blitzes that misled the public. Fluoride is a case in point. When the House Committee on Science recently asked for studies proving the safety or effectiveness of the substances that are used in 90% of the nation¹s fluoridation programs, the Environmental Protection Agency responded that it could not identify any long-term studies proving that fluoride is safe. Research over the past few years, however, has shown that fluoridation of water presents a danger, not an advantage, for our health.


Why we are at risk

Over 50 years ago, when public policy makers proposed fluoridation of drinking water, they presented valid-sounding arguments. Many communities rushed to add fluoride to their public drinking water, presuming that the additive would fight tooth decay. Now, that argument itself is decaying. Policy makers, heavily influenced by industry lobbyists, had bought a bill of goods, and without proper toxicological studies had standardized what they considered to be an effective amount of fluoride. The standard was based on a hypothetical average amount of water that a person drinks each day. But they failed to consider the effect of ingesting larger amounts or to take into account other sources of fluoride‹including fluoride in our foods.

According to the July 2000 cover story in the Journal of the American Dental Association, what limited benefit may be attributed to fluoride, if any, probably comes from direct application to the tooth. Even then, swallowed fluoride can cause fluorosis, a darkening or mottling of the tooth and erosion of the enamel.

More significantly, fluoride has been tied to serious health problems. This is compounded when the source of fluoride is hazardous waste from the phosphate fertilizer industry. The actual substances in most fluoridation programs are residues captured from the air quality control smokestack scrubbers of fertilizer producers in central Florida. This clever but less-than-ethical business ploy, which forces toxic waste upon an unsuspecting public in the name of good health, is thought by many to be just the tip of the iceberg.


According to Dr. Hardy Limeback, head of the Department of Preventive Dentistry at the University of Toronto, this waste contains not just fluoride but also lead, arsenic and radium‹all carcinogenic‹and these are dumped untreated into our drinking water. Furthermore, ingesting fluoride may increase the transport of these heavy metals across the blood-brain and gut-blood barriers.

According to studies of more than 400,000 children in three states, the presence of fluoride chemicals results in a doubling of the incidence of the danger level of lead in children¹s blood, which is correlated with increased learning disabilities, hyperactivity and violence. A highly significant animal study found an increased incidence of aluminum in the brain from fluoride exposures equal to the concentrations found in fluoridated drinking water, resulting in kidney disease and brain lesions similar to those of humans with Alzheimer¹s disease.

Dr. Limeback had been Canada¹s leading authority and primary promoter of fluoridation for about 30 years. Now, he actively warns people of the dangers of fluoride, advising mothers never to make baby formula with fluoridated tap water and never to let children under 3 use toothpaste with fluoride. Similarly, both the American Dental Association and the American Academy of Pediatrics have had to revise their recommendations and ask parents not to prepare baby formulas with fluoridated water.

Fluoride has been long recognized as an enzyme inhibitor, causing a range of undesirable side effects, including the suppression of thyroid hormones. (In fact, in the 1920s a common treatment for patients with overactive thyroids was a bath with added fluoride in order to allow fluoride absorption through their skin.) Similarly, fluoride may have health consequences for diabetics by impacting the effectiveness of insulin. Fluoride also inhibits the hormones melatonin and serotonin, which are vital for proper health. Of grave concern is the finding that fluoride inhibits or destroys acetylcholinesterase, an enzyme essential for proper neurotransmission for learning and memory.

Several reports published in the Journal of the American Medical Association also correlate fluoridated water with increased risk of hip fractures as a result of its deleterious effect on bones, especially in women during their menopausal years, a time identified as a ³window of injury.² And a University of Toronto study indicates that residents of cities that fluoridate have double the fluoride in their hip bones compared to the general population. Comparing the statistics on two Canadian cities, Toronto (which has fluoridated the public water supply for almost 40 years) and Vancouver (which does not fluoridate), Dr. Limeback states that Vancouver has a lower incidence of dental cavities, thus further discrediting the anticavity theory.

When questioned about the safety of drinking fluoridated water, the National Institute of Diabetes and Digestive and Kidney Disease, a part of the National Institutes of Health, acknowledged that a person who drinks large quantities of water should drink bottled water.

Charles Gordon Heyd, past president of the American Medical Association, put it more bluntly, stating that fluoride is a corrosive poison. (We already know that fluoride has been used as rat poison.)

But that still doesn¹t tell us the whole story. A significant part of the fluoride problem goes back to the original assumptions of those who heavily promoted fluoridation years ago: that the optimal amount of ingested fluoride was 1 mg and that the average child ingested 1 liter of water per day (1 mg of fluoride per liter=1 part per million, or 1 ppm). The calculations did not take into account the safety of higher exposure levels. They also assumed that there were no other sources of ingested fluoride. Hindsight now confirms that the assumptions were dead wrong.

Fluoride in our foods

Few amendments to the Safe Drinking Water Act require that risk assessments for toxic contaminants, such as fluoride in public drinking water, take into account the total exposure from all sources. All this leads to the largely unknown fact that there is fluoride in our foods and beverages‹enough fluoride to register above the level acceptable by law. Remember that tap water is not the body¹s only source of water. Because of crop irrigation, fluoride can be absorbed through the roots (as with green and black tea) or the leaves. Water added during food manufacturing is responsible for the presence of fluoride in beverages such as sodas, teas and juices, as well as in prepared foods, such as cereals and other products where water is an ingredient.

Pesticides made with fluoride present another significant source. As a result of fluoride-based pesticide residues on produce, researchers are finding that lettuce, tomatoes, cabbage, raisins and other common foods are also subject to even higher exposure levels than found in fluoridated water. The common pesticide cryolite (sodium aluminum fluoride‹containing both aluminum and fluoride) is found at alarmingly high rates in foods that easily absorb chemicals, such as potato skins, white grapes and strawberries. Commercial iceberg lettuce, in addition to having no nutritional value, may contain 180 ppm of cryolite.

Buying organic produce is an important health matter. However, in a fluoridated community, organic produce will still absorb fluoride during irrigation. Even when the water in a given community complies with the 1 ppm rule, the concentrations found simply in foods can exceed those limits. Ten years ago, a government toxicological profile had already revealed that due to fluoride in foods, beverages and oral care products, communities with fluoridated water were ingesting three to seven times the recommended level, far surpassing the margin of safety.

Can you filter the fluoride out? It¹s not as simple as it sounds. The fluoride ion is smaller than the water molecule; so simple filtration devices will not remove fluoride. A more expensive and elaborate system is needed, such as distillation or reverse osmosis purification. Even if you can remove fluoride from your water at home, you may still be subject to ingesting fluoride from foods served at restaurants or from prepared packaged foods, because manufacturers and restaurant owners may not opt to use these expensive systems.

Labeling requirements are limited to products making health claims, so it can be difficult to determine the existence of fluoride in your foods. Even the process of turning juices into concentrates can present a problem, because the technique for removing the water leaves all additives and chemicals behind in the concentrate: If the water in the community where the juice is processed contains fluoride, it will remain in the concentrate when the water is evaporated off. If you add fluoridated water to reconstitute the juice, you have double the problem.

Fluoride from other sources

Toothpaste, of course, is a common source of fluoride, and it is intentionally produced with much higher fluoride levels than are found in water. Check the label on your toothpaste. If you see a warning to keep the product out of reach of children and to contact a poison control center if more than a dab is ingested, then you know that it must be dangerously poisonous.

Fluoride gel treatments from dentists contain such high concentrations (12,000 to 20,000 ppm) that if absorbed through the mouth, the gel can cause nausea and if accidentally swallowed, it can even cause death. Fortunately, the normal bodily response is to reject the acutely toxic substance by vomiting.

The amendments to the Safe Drinking Water Act address the importance of studying the cumulative effect in the body of chemical contaminants, such as fluoride, and their synergistic, or combined, interactive effects with other chemical contaminants.

Since the skin absorbs water, we can also be exposed to fluoride and other chemicals‹notably chlorine‹from showers, baths and swimming pools. We know that both these chemicals are harmful. We do not know about their interactions. Moreover, it appears that fluoride, like other harmful chemicals, does accumulate in the tissues.

To demonstrate how pervasive the problem is, few people are aware of the presence of fluoride through yet another vehicle: commonly prescribed drugs. Antidepressants such as Prozac, diet pills such as Phen-Fen (which was pulled off the market in 1997 because it caused injuries and deaths related to heart valve damage) and the so-called date rape drug Rohypnol all contain fluoride. The most commonly used anesthetics for general surgery are also big offenders.

Despite all this, you can take charge of your health. Monitor the products you use and voice your opposition to public fluoridation. See the sidebar below for some action steps. Let¹s keep our drinking water and food supply safe.

Jeff Green is the volunteer national director and cofounder of Citizens for Safe Drinking Water.

Taking control

What can you do? Because fluoride is now omnipresent, take steps to avoid ingesting fluoride in every way that you can. Be as informed as possible. Join the ranks of health-conscious citizens and researchers who vocally oppose mass medication through our water.

For more information or documentation on fluoride content in foods; legal, political and grassroots activities across the U.S.; updates on the congressional investigation on fluoride and the June 29, 2000, U.S. Senate hearing on arsenic, radon and fluoride; or strategies to protect your drinking water, call Jeff Green at Citizens for Safe Drinking Water at 800-728-3833, e-mail him at greenjeff@home.com or visit Keepers-of-the-Well.com.



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